It’s that time of year again. Shopping trolleys are piled high, cupboards and fridges are bulging. A lot of people will be cooking more complicated dishes or for more people than they have before. My Christmas Category is full of great recipes and ideas for lots of Christmas main-stays, from meats and accompaniments to desserts.
I hope these recipes will help make readers’ lives a bit easier. I know it’s easier said than done, but don’t stress about cooking at Christmas. It’ll be ready when it’s ready, just make sure everyone has enough to drink and you’ll be fine!
The most popular recipe on my blog is Garlic, Soy & Honey Pork Belly Slices, which in itself is a fairly easy and quick recipe (minus the marinading time), but this is a super quick and lazy alternative using shop-bought stir-fry sauce. I love the hoisin and garlic variety, but any flavour could be used.
Pork belly slices – 3 per person
Stir fry sauce – 1 sachet per 10-12 slices
- Line a baking tray with tin foil, arrange slices on tray and cover with stir fry sauce, coating well.
- Cook in a preheated oven at 160°C/Fan 140°C/Gas 3 for 40 mins-1 hour. Turn occasionally if you want.
- Turn the oven up to 210°C/Fan 190°C/Gas 7 for 15 minutes to crisp up. If you like it more crispy place on a wire rack.
Pork ribs are a really economical cut of meat and slow cooking is a great way to get them tender and falling off the bone.
This great one-pot meal will serve 4.
Olive oil – 1 tablespoon
Onions – 2 (diced)
Garlic – 4 cloves (crushed)
Vinegar – 3 tablespoons
Tomato puree – 2 tablespoons
Soy sauce – 3 tablespoons
Honey – 3 tablespoons
Spices – hot paprika and chilli flakes (to taste)
Oxo cubes – 2
Boiled water – 1 pint
Carrots – 3 (chopped)
Potatoes – 2 large (peeled & quartered)
Ribs – 2 racks (halved)
- Season the ribs with paprika and an oxo cube.
- Heat the frying pan and add the olive oil. Brown the ribs on both sides.
- Meanwhile, place all the other ingredients in the slow cooker, and set to high.
- Once the ribs are browned, place them in the slow cooker and cook on high for 4 hours or low for 8 hours, or until the meat falls off the bone.
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Christmas really isn’t complete without the sides, they really do make the meal.
I love Yorkshire puddings. I may even be addicted to them. My recipe is easy to follow and foolproof.
Pigs in Blankets:
Meat wrapped in more meat, to me this is the spirit of Christmas.
This family recipe is a firm favourite in my house. We always end up making too much but somehow it all gets eaten.
This delicious real gravy recipe is great, and a lot easier than you’d think to make.
I hope that these and my other posts help, and that you all have a wonder Christmas.
What to Cook for Christmas: Meat & Poultry
What to Cook for Christmas: Vegetables
What to Cook for Christmas: Desserts
Christmas is the time to go to town and make your own gravy from scratch. It’s easier than you think and gives really tasty results. This recipe is for goose, but you can use the same method for turkey or other poultry.
Giblets (neck, heart and gizzard, not the liver)
Water or chicken stock
Onions – 2 (quartered)
Celery – 1 stick (chopped)
Carrot – 1 (chopped)
Black peppercorns – about half a dozen
Plain flour – 2 tablespoons
Corn flour (optional for thicker gravy) – a tablespoon mixed with a little water
- Brown the giblets in a large saucepan. Add a litre/2 pints of hot water or stock. Bring to the boil and skim off any scum.
- Add the vegetables and seasoning, and simmer for an hour. Strain, then cool and store in fridge until the roast is ready.
- While the bird is resting after cooking, remove all but one tablespoon of fat from the roasting tin.
- Put the roasting tin on the hob (medium heat), gradually add the plain flour and whisk constantly for a few minutes.
- Pour in the giblet stock (about half a pint per 4 people). Bring to the boil, and simmer for a few minutes, season. If you want a thicker gravy add corn flour and simmer until desired consistency.
This week I’ve already blogged about the meats and desserts to have for Christmas dinner, this post is about another vital part of your meal, the vegetables! Below are some suggestions for vegetable dishes, just click on the titles to link through to my original blog posts.
Goose Fat Roasted Potatoes:
Christmas wouldn’t be complete without roast potatoes. Always do twice as many as you think you need, any leftovers can be reheated.
Another Christmas staple for carb lovers.
Fancy something a little more impressive looking but super easy to prepare, then give these a try.
Carrot & Swede Mash:
This mash can be made in advance and reheated on the day.
Honey Roasted Carrots & Parsnips:
A delicious recipe for veg lovers.
Ok, so this one is not an original recipe. but why peel a pound of sprouts for the one person that likes them? Sometimes it makes more sense to be kind to yourself and just get a bag out of the freezer! It’s Christmas for the cook too, so don’t stress yourself out and be too exhausted to enjoy the fruits of your labours.